Harry Flager's culinary career began in college when he staged at various restaurants on the weekend to learn pastry from well-known chef's in New York. After college, Harry traveled the world to follow his passion for pastry which included working at Attica in Australia and various restaurants in South East Asia. Harry settled down in Chicago where he most recently was on the opening team of Smyth. When he heard Chef Chris Bleidorn was branching off to open Birdsong, Harry packed up and moved to San Francisco to be apart of the team. Harry was promoted to Pastry Chef within the first two months of Birdsong opening.